One, 2½ to 3-pound rabbit, bone in, cut into serving-size pieces Braised rabbit
Salt and fresh-ground black pepper to taste
About 3 Tbsp unbleached all-purpose flour
½ cup canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 cup red wine
1 cup water
Rice or noodles
Chopped flat-leaf parsley for garnish
Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour. In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.
Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.
Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Puree the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.
Submitted by Ralph Carr